How to Cook Stir-Fried Lamb Noodles

I go through phases with my food shopping habits; if you’re part of my Live Asian Kitchen community you’ll know that for awhile I bought and cooked a lot of lamb casserole pieces because it was the cheapest cut of lamb available at my local butcher. That was until my butcher overcharged me on one batch which also turned out to be super fatty and boney, so I’ve now started buying leg of lamb from Aldi.

I fillet the meat and use it in a variety of different dishes, including in stir-fried noodles à la Cantonese-style stir-fried beef with hor fun (kon chau ngau hor)

It’s worked out pretty well; the only difference between this batch made during a broadcast of my Twitch Live Asian Kitchen and when I’ve used beef in the past, is that I decided to add minced garlic to the recipe.